Savory Fish Sauce Chicken Wings
These savory chicken wings are a delightful twist on a classic Chinese recipe, inspired by a cherished dish from Hong Kong that has been passed down through generations. Perfect for holiday celebrations or any special occasion, these wings are marinated in a luxurious blend of sake, soy sauce, brown sugar, and fish sauce, infusing them with rich umami flavors. The combination of aromatic spices like ginger, star anise, and cinnamon elevates the dish to new heights, creating a mouthwatering appetizer that will impress your guests. Serve with a sprinkle of fresh scallions and sesame seeds for a festive touch, and watch them disappear in no time!
6
Servings
N/A
Calories
12
Ingredients
Ingredients
whole chicken wings
16 (flap segments removed, saved for stock)
sake
1/3 cup (none)
soy sauce
1/3 cup (none)
brown sugar
4 tablespoons (none)
mirin
2-3 tablespoons (none)
fish sauce
3 tablespoons (none)
fresh ginger
4 large slices (thinly sliced)
star anise
1-2 cloves (none)
dried hot chili pepper
1 (none)
cinnamon stick
1 (none)
green onion
to taste (shaved or julienne cut for garnish)
sesame seeds
to taste (for garnish)
Instructions
1
Begin by preparing the chicken wings: Remove the flap segments and save them for stock. Pat the wings dry to ensure a good sear.
2
In a large nonstick sauté pan, heat over high heat until shimmering. Add the chicken wings and dry-sear them for about 5 minutes on each side until they are lightly browned.
3
Reduce the heat to medium and carefully pour in the sake, followed by the soy sauce, 1/3 cup of water, brown sugar, mirin, and fish sauce. Add the ginger slices, star anise, dried chili pepper, and cinnamon stick.
4
Bring the mixture to a simmer, cover the pan, and cook for approximately 12 minutes, allowing the flavors to meld.
5
After 12 minutes, uncover the pan and continue to simmer, tossing the wings frequently, until the sauce thickens and the pan is almost dry, about 10 to 12 minutes.
6
If desired, skim off excess fat or, for a richer flavor, increase the heat briefly at the end to emulsify the chicken fat into the sauce.
7
Once cooked to your liking, remove from heat and serve the wings garnished with shaved green onions and a sprinkle of sesame seeds.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this chicken wing recipe?
The recipe is called Savory Fish Sauce Chicken Wings.
What is the inspiration behind this recipe?
This recipe is inspired by a cherished Chinese dish from Hong Kong that has been passed down through generations.
How many chicken wings are required for this dish?
The recipe calls for 16 whole chicken wings.
What should I do with the chicken wing flap segments?
The flap segments should be removed and saved to make stock.
Why do the wings need to be patted dry before cooking?
Patting the wings dry ensures that they get a good sear when placed in the pan.
What type of pan is recommended for cooking the wings?
A large nonstick sauté pan is recommended.
How long should the chicken wings be seared?
The wings should be dry-seared for about 5 minutes on each side until lightly browned.
What heat setting is used for searing the wings?
The wings are seared over high heat.
What are the primary liquid ingredients for the sauce?
The sauce includes sake, soy sauce, water, mirin, and fish sauce.
How much sake and soy sauce are needed?
The recipe requires 1/3 cup of sake and 1/3 cup of soy sauce.
What type of sugar is used in this recipe?
Four tablespoons of brown sugar are used for the sauce.
How much fish sauce is included in the marinade?
Three tablespoons of fish sauce are added to provide a rich umami flavor.
Which aromatics and spices are used to flavor the wings?
The flavors are elevated using fresh ginger, star anise, dried hot chili pepper, and a cinnamon stick.
How should the fresh ginger be prepared?
The ginger should be cut into four large, thin slices.
Is this chicken wing recipe spicy?
The recipe includes one dried hot chili pepper for a touch of heat, but it is primarily savory and umami-focused.
How long do the wings simmer while covered?
The wings should simmer covered for approximately 12 minutes.
What is the next step after the 12-minute covered simmer?
Uncover the pan and continue to simmer, tossing the wings frequently until the sauce thickens.
How long does the final thickening stage of the sauce take?
The final simmer takes about 10 to 12 minutes until the pan is almost dry.
What can be done with excess fat in the pan?
You can either skim off the excess fat or increase the heat at the end to emulsify it into the sauce for a richer flavor.
How are the wings garnished before serving?
The wings are garnished with shaved green onions and a sprinkle of sesame seeds.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
Is this dish suitable for holiday celebrations?
Yes, the description highlights it as a perfect dish for holiday celebrations or special occasions.
What is the ingredient count for this recipe?
There are 12 ingredients used in this recipe.
Does the recipe use mirin?
Yes, it uses 2 to 3 tablespoons of mirin.
How should the green onions be cut for the garnish?
They should be shaved or julienne cut.
Can I substitute the whole chicken wings?
While the recipe specifies whole chicken wings with flaps removed, you could use standard wing segments if preferred.
What defines the flavor profile of these wings?
The profile is a luxurious blend of savory, umami, and aromatic spices.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe.
How many star anise cloves are needed?
The recipe calls for 1 to 2 cloves of star anise.
What are the primary tags associated with this recipe?
The tags include chicken wings, Chinese cuisine, appetizer, holiday recipe, and comfort food.